Pina Colada Pound Cake

why make this recipe

Pina Colada Pound Cake is perfect for anyone who loves tropical flavors. This cake combines the delicious taste of pineapple and coconut, creating a moist, flavorful treat that’s great for any occasion. Whether it’s for a summer barbecue, a birthday party, or just a weekend dessert, this cake will bring a taste of paradise to your table. Plus, it’s easy to make and looks fantastic, making it a great dessert to impress your friends and family.

how to make Pina Colada Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple, drained
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 1/4 cup pineapple juice
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1/2 teaspoon coconut extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk.
5. Fold in the crushed pineapple, shredded coconut, pineapple juice, coconut extract, and vanilla extract until fully combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar, pineapple juice, and coconut extract until smooth. Drizzle over the cooled cake before serving.

how to serve Pina Colada Pound Cake

To serve Pina Colada Pound Cake, slice it into thick pieces and arrange them on a serving platter. You can enjoy it plain or add a dollop of whipped cream on top for extra sweetness. A slice pairs well with a tropical drink like a piña colada or even a scoop of coconut ice cream for a truly delightful experience.

how to store Pina Colada Pound Cake

Store any leftover Pina Colada Pound Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to eat it again, just let it thaw at room temperature or warm it up slightly in the oven.

tips to make Pina Colada Pound Cake

1. Make sure your butter is softened to room temperature for easy mixing.
2. Use fresh, drained pineapple to avoid excess moisture in the cake.
3. If you want extra coconut flavor, toast the shredded coconut before adding it to the batter.

variation

You can add chopped pecans or walnuts for a bit of crunch. Additionally, try using fresh grated coconut instead of shredded coconut for a different texture.

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice.

Q: Can I make this cake without coconut milk?
A: Yes, you can substitute regular milk or almond milk for coconut milk if needed.

Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean, and the edges start to pull away from the pan.

Pina Colada Pound Cake

A moist and flavorful cake that combines the tropical flavors of pineapple and coconut, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easy mixing.
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple, drained Use fresh, drained pineapple to avoid excess moisture in the cake.
• 1/2 cup coconut milk Can substitute with regular or almond milk.
• 1/2 cup shredded coconut For extra flavor, toast the shredded coconut before adding.
• 1/4 cup pineapple juice
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1/2 teaspoon coconut extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add this dry mixture to the butter mixture, alternating with the coconut milk.
6. Fold in the crushed pineapple, shredded coconut, pineapple juice, coconut extract, and vanilla extract until fully combined.
7. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glaze Preparation

1. For the glaze, whisk together the powdered sugar, pineapple juice, and coconut extract until smooth.
2. Drizzle over the cooled cake before serving.

Notes

To serve, slice the cake into thick pieces and arrange on a platter. Pairs well with whipped cream and tropical drinks.